Following the Korean War a new type of tteokbokki became very popular. While the older version was a savory dish, this latter type was much more spicy, and quickly became more popular than the older traditional dish. In addition to traditional ingredients, this tteokbokki used gochujang, a hot paste made from chilli peppers, along with fish cakes. Other ingredients added to tteokbokki include boiled eggs, pan-fried mandu (Korean dumplings), sausages, ramyeon (which then becomes rabokki/labokki 라볶이), and cheese. These days, many kinds of tteokbokki are popular such as seafood tteokbokki(해물 떡볶이) or rice tteokbokki(쌀떡볶이). Flour tteokbokki was popular in early days, but rice tteokbokki is more popular these days.